CATCH OF THE DAY | Coquilles à la Provençale (Provence scallops)


One of the great dishes of Provence among France’s coastal culinary continuum. Traditionally eaten on its own, we decided it would work well with pasta, spaghetti in particular.

  • 16 scallops
  • 4 cloves garlic, chopped small
  • 30 g butter
  • 15 g basil / parsley, chopped small
  • Salt, pinch
  • Pepper, pinch

Season scallops, combine garlic and parsley into a finely chopped mince. Heat butter in a frying pan large enough to hold all the scallops. Fry half the garlic-parsley mince for two minutes over a medium heat, add scallops and sauté for no more than three minutes.

Remove pan from heat, stir in the remaining garlic-parsley mince. Serve with the melted fishy butter and garlic-parsley mince poured over each scallop.